1. Put the eggs into hot water and bring to the boil. Boil for 10 minutes. Drain from the hot water, tap to crack the shell and submerge in cold water until cool enough to handle, then peel. Allow to cool.
2. Mash the eggs well with the butter, Eta Mayonnaise, parsley and a seasoning of salt and pepper.
3. Spread one slice of bread with spreadable butter and spread over a quarter of the mashed egg. Spread a second slice of bread with butter and place it buttered side down onto the egg. Butter the top of the slice, layer with a piece of ham or luncheon sausage.
4. Mix the carrot, currants and apricot jam together and spread on top of the ham. Cover with a buttered slice of bread. Cut into wedges, then wrap in plastic wrap to seal in the freshness.